- flour - 3/4 Cups
- salt - 1/2 teaspoonfuls
- Ground ginger - 1/2 Teaspoon
- fresh ginger - 2 items. spoons
- sugar - 1 cup (plus 1 1/2 tablespoons)
- bitter chocolate - 120 grams
- of sweet chocolate - 60 Grams
- unsalted butter, room temperature - 8 st. spoons
- corn syrup - 1/3 cup
- extract of vanilla - 1/2 teaspoonfuls
- big eggs - 3 pieces
1. Preheat the oven to 160 degrees with the counter in the center. Fold a round shape with a 22 cm diameter aluminum foil, grease the foil with oil and put the mold on a baking sheet. Peel fresh ginger and finely chop. Chop the chocolate. Mix the flour, salt and ground ginger together in a bowl. Mix the crushed fresh ginger and 1 1/2 tablespoons of sugar in a bowl, mix and set aside. You can cook ginger for a few days in advance, cover the bowl with plastic wrap and put in the fridge. 2. Melt the chocolate in a bowl placed over a pot of boiling water, or melt the chocolate in a microwave oven. Cool it down. In a large bowl mix the butter at medium speed until creamy consistency. Add the corn syrup, then the remaining 1 cup of sugar and continue to whisk for 2 more minutes. Add vanilla extract and beat. Add eggs one by one and whisk at medium speed for 1 minute after each addition. Reduce the speed of the mixer and add the ginger in the sugar, whisk for 1 minute. Then add the dry ingredients and whip until smooth. Add the melted chocolate and mix thoroughly with a rubber spatula. 3. Put the dough into the prepared form. Bake for 30 to 35 minutes. Cool to room temperature. Cut into 16 slices and serve. Decorate with candied ginger if desired.
Servings: 8